City Palate

THE TRAVEL ISSUE -March April 2018

Homemade Chai

March/April 2018

From Julie Van Rosendaal

What’s often referred to as “chai tea” is more accurately described as “masala chai,” chai meaning tea, and masala the combination of spices used to make it.

1 cinnamon stick, broken

4-6 green cardamom pods

4-6 peppercorns

2-4 cloves

1/4 t. ground ginger

1/4 t. fennel seeds

2 thin slices fresh ginger

1 star anise

1 c. milk

2 teabags or 1 T. loose leaf black tea

2 T. brown sugar

Roughly crush the cinnamon stick, cardamom, peppercorns and cloves with the ginger and fennel in a mortar and pestle. (Alternatively, crush the cardamom pods with the flat side of a knife, and leave the other spices whole.) Pour the mixture into a medium saucepan, add the ginger and star anise, milk and a cup of water and bring to a simmer.

Cook for 5-10 minutes, then add the teabags and sugar, remove from the heat, cover and let steep for 5 minutes. Remove the teabags, strain into mugs and serve hot. Serves 2.

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